Herb-Marinated Steak with Roasted Bell Peppers and Zucchini

Name: Herb-Marinated Steak with Roasted Bell Peppers and Zucchini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 3/4 lb (340g) flank steak or sirloin; 2 bell peppers (any color), cut into wide strips; 1 medium zucchini, sliced into half-moons (keep to 3/4 cup per person); 4 tablespoons olive oil; Juice of 1 lemon; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; Fresh parsley to serve

easy · Beef · 30 min · Serves 2

A simple marinade of olive oil, lemon, and fresh herbs transforms a flank steak into a flavorful weeknight dinner paired with sweet roasted vegetables.

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Ingredients

• 3/4 lb (340g) flank steak or sirloin
• 2 bell peppers (any color), cut into wide strips
• 1 medium zucchini, sliced into half-moons (keep to 3/4 cup per person)
• 4 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley to serve

Method

1. Whisk together 3 tablespoons olive oil, lemon juice, rosemary, thyme, paprika, salt, and pepper. Add steak and marinate at least 30 minutes (up to overnight, refrigerated). 2. Preheat oven to 425°F (220°C). Toss bell peppers and zucchini with remaining olive oil, salt, and pepper. Spread on a baking sheet and roast 20 minutes until tender and lightly caramelized. 3. Heat a cast iron or heavy skillet over very high heat. Remove steak from marinade and shake off excess. 4. Sear steak 3–4 minutes per side for medium-rare. Rest 8 minutes before slicing. 5. Slice steak thinly against the grain. Serve over roasted vegetables and finish with fresh parsley.